Dry-fried Niuhe is a kind of Cantonese cuisine, which is fried with bean sprouts, rice noodles and beef. In Guangzhou, Hong Kong and even overseas Cantonese restaurants and Hong Kong tea restaurants, dry fried beef river has almost become a must-have dish.
The main material of dry-fried beef, river noodles, also known as Shahe noodles, originated from Shahe. Usually the cooking method is to put soup or stir fry. Stir-frying is divided into wet frying with cheese juice and dry frying without cheese juice.
Ethnicity
Niuhe is the name of Cantonese, where Niuhe refers to beef and he refers to rice noodles. River powder, also known as Shahe powder, originated from Shahe.
In fact, there is still a history of fried cattle river: 1938, Guangzhou, which has the reputation of "eating in Guangzhou", was destroyed by the Japanese invasion of China, and all industries withered. A businessman named Xu Bin had to close his restaurant business and run a "porridge and noodles" stall on Xiang Yang Road. Because in the past, the fried powder was "wet fried".
One day, the raw flour was just used up, and Bin Xu was going to buy it in the Japanese puppet area. Who knew that the Japanese and puppet checkpoints wouldn't allow it and they couldn't buy it? At this time, a traitor wanted to eat fried powder in the shop. Bin Xu's father, Xu Bochou, said that it was impossible to fry without raw flour, but the traitor thought that Xu Bochou had cheated him, threatened to draw out a pistol and insisted on eating it. Bin Xu just got back.
Seeing this, I have no choice but to go into the kitchen to burn a red wok, add sprouts to fry rice noodles, and then grill the beef with tender oil until it is cooked, to deal with the traitor. Who knows, the traitor is full and visits every night.
Reference to the above content: Baidu Encyclopedia-Niuhe